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Formulation of nanoemulsified food preservative: effect of different concentration of essential oil / Low Yee Sinn

By:

Low, Yee Sinn [author.]

Material type: Text

text

Media type:

unmediated

Carrier type:

volume

ISBN:

THE0010945 (Local)

Subject(s):

Online resources:

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Dissertation note: Final Year Report (Bachelor of Chemical Engineering Technology (Hons) ) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025 Abstract: Nanoemulsions are described as particles of insoluble liquid phases in which tiny droplets of one liquid diffuse throughout the other. Essential oil based nanoemulsion is utilized for food preservation techniques, especially for fresh fruits and vegetables with the aim to expand the shelf life and maintain the texture. The objective of this study is to formulate essential oil nanoemulsion using different concentrations of essential oil with fix concentration of 1% w/v chitosan as polysaccharide. Two different types of essential oil were used, lemon and clove essential oil. Concentration of each essential oil varied at 0.5%, 1.0% and 1.5% respectively. Hot plate magnetic stirrer, homogenizer and ultrasonic processor were used for the formulation of nanoemulsion. Particle size analyzer, Fourier Transform Infra-Red Spectroscopy (FTIR), pH meter was used to observe the characterization of nanoemulsions. The stability study of nanoemulsion was conducted for 30days. The result showed that both CEO and LEO nanoemulsions maintained slightly acidic pH value. FTIR analysis confirmed the presence of (O-H, CH, C=C, C-O) in both LEO and CEO nanoemulsions, supporting their biological activity. At 0.5% v/v, LEO nanoemulsions demonstrated better stability with particle sizes between 458.3 nm and 547.4 nm. CEO nanoemulsions exhibited instability with larger droplet size (up to 7300 nm) and significant phase separation.

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Title notes ( 4 )

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Final Year Report	UMPLIB GAMBANG	FTKKP .Y44 2025 r Bc. (Browse shelf(Opens below))	Not for loan		T000004382

Faculty of Chemical and Process Engineering Technology

Final Year Report (Bachelor of Chemical Engineering Technology (Hons) ) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025

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Nanoemulsions are described as particles of insoluble liquid phases in which tiny droplets of one liquid diffuse throughout the other. Essential oil based nanoemulsion is utilized for food preservation techniques, especially for fresh fruits and vegetables with the aim to expand the shelf life and maintain the texture. The objective of this study is to formulate essential oil nanoemulsion using different concentrations of essential oil with fix concentration of 1% w/v chitosan as polysaccharide. Two different types of essential oil were used, lemon and clove essential oil. Concentration of each essential oil varied at 0.5%, 1.0% and 1.5% respectively. Hot plate magnetic stirrer, homogenizer and ultrasonic processor were used for the formulation of nanoemulsion. Particle size analyzer, Fourier Transform Infra-Red Spectroscopy (FTIR), pH meter was used to observe the characterization of nanoemulsions. The stability study of nanoemulsion was conducted for 30days. The result showed that both CEO and LEO nanoemulsions maintained slightly acidic pH value. FTIR analysis confirmed the presence of (O-H, CH, C=C, C-O) in both LEO and CEO nanoemulsions, supporting their biological activity. At 0.5% v/v, LEO nanoemulsions demonstrated better stability with particle sizes between 458.3 nm and 547.4 nm. CEO nanoemulsions exhibited instability with larger droplet size (up to 7300 nm) and significant phase separation.